Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluation-Reference-Cited by-同舟云学术

Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluation

Published:2016 Issue:51 Volume:6 Page:45689-45695
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Gong Jun¹²³⁴,Shen Hui¹²³⁴,Zheng Jin-yuan¹²³⁴,Tao Ning-ping¹²³⁴,Gu Sai-qi⁵⁶⁷⁸,Huang Yaowen¹²³⁴,Wang Mingfu¹²³⁴

Affiliation:

1. College of Food Science and Technology

2. Shanghai Ocean University

3. Shanghai

4. P.R. China

5. Ocean College

6. Zhejiang University of Technology

7. Hangzhou

8. P. R. China

Abstract

The smaller the euclidean distance of two samples in PCA map, the more similar their tastes were. The closest in euclidean distance of the five basic tastes from the flesh samples were NaCl and MSG, which means that umami and saltiness are the primary sensory attributes.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/RA/C6RA02931K

Reference28 articles.

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